Being Hoosiers, corn is about as necessary as air. Last weekend was the first offering of sweet corn at The Broad Ripple Farmer’s Market, my favorite local summer farmer’s market. My Dad’s Sweet Corn is a religious experience. Their “baker’s dozen” bag is less than $10 and contains at least 14-16 ears of sweet bi-color Indiana corn. The kernels are large and juicy with the perfect crunch. I’ve spent nights dreaming of ways to prepare it beyond the typical boiled with salt and slathered in butter.
I’m not the only one addicted to this Hoosier delicacy. My Dad’s Sweet Corn sells out multiple farmer’s markets each weekend around the state. One bag barely makes it from one Saturday to the next in our house. Is there a Corn Eaters Anonymous? Sign the Mullins family up.
Perfectly Boiled Sweet Corn
Bring a large pot of water to a boil and add salt.
While water is heating up, shuck your ears of corn, removing all of the husks and silks.
Drop the corn carefully into the boiling water. Set a timer for 6 minutes.
Remove the corn from the water, let cool until you can handle it.
SLATHER IN BUTTER AND ENJOY